Roasted Parmesan Acorn Squash

Okay, we're still going for our healthy December theme, although cheese and cream have both entered the picture (and some cinnamon-y cookies are coming later in the week, but don't tell). Nevertheless, the main player here is this beautiful healthy squash and that squash is here to make the easiest side dish ever. It could also be eaten as a simple little lunch (which was the route I took).

This is very good. I was surprised how well the Parmesan and thyme paired with each other and the squash. It's even great if you're kind of 'meh' about acorn squash like I am. However, if you don't really like acorn squash, I'm not sure this recipe will convert you to it because cream and cheese or not, the squash is still the main player.

This requires a long cooking time, but absolutely no effort on your part. Also, these pretty squashes pose well if you're going for fancy.

Roasted Parmesan Acorn Squash
adapted from Everyday Food
makes 4 servings
Prep time: 3 minutes
Cook time: 1 hour- 1 hour 20 min.
Cost: 3.00
squash: 2.50, cream: .25, cheese: .25

2 acorn squash, cut in half and seeded
salt and pepper
1/4 C cream (I bet you could get away with 1/8 C)
1/4-1/2 C grated Parmesan (I used about 1/4 C)
thyme

Preheat oven to 375.

Cut squash and seed it. If you cut horizontally, you'll get a flower look. If you cut vertically you'll get a rustic squash look. Both are pretty. Season with salt and pepper.

Put on baking sheet cut side up.

Pour 1/2 Tbsp-1 Tbsp cream into each squash. Sprinkle on thyme.

Bake for 40-45 minutes until you can pierce the insides easily with a fork. Note: I kind of wished I'd put a bit of aluminum foil over them while they baked because the outer/upper layer of the squash developed a sort of "skin" from being baked uncovered. So you might want to tent it with foil. However, I must say I haven't actually tried this, and you never know, perhaps it would ruin everything, including potential world peace. However, I doubt it. I think it would help you not get that tough skin of squash as it bakes.

Sprinkle 1-2 Tbsp Parmesan per squash and cook another 10-15 minutes until cheese is melted and pretty looking.

Told you--easiest side dish (or simple lunch) ever.

Serve warm.

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